Greetings! & Welcome to Bina'sPopcorn Mania Webpage. You will find some really delicious recipes to snazz up your popcorn. How adventurous are you??? Whether is it is Sweet, Savory or Low Cal, there is bound to be something for you to try out and tantalize your taste buds.

I encourage you to add any recipes of your own you wish to add to this site, just email me the recipe copy.

I hope you will find these recipes a tasty addition to your entertainment menu. Please visit the Table of Contents and choose a link to the recipe of your choice. Additional links are provided to navigate throughout the site. Have fun popping!

Pour 1 tablespoon or up to 1/4 cup of canola or corn oil into a 5-6 quart pan over medium-high heat. Once hot (Hold it!...if the oil is smoking...it's to hot...start over) drop 1 or 2 kernels into the oil. When the kernel pops add 1/2 cup popcorn. Cover with a lid loosing enough to let the steam out and shake the pan to allow the oil to coat the kernels. Keep shaking the pan until you hear the popping almost stopped and remove it from the heat.

Makes about 4 quarts.

Popcorn using a microwave:

If you have a microwave popper which is highly recommended you can pop corn without oil. (Note: Don't try using a brown paper bag...Creates fireworks in the oven...I tried that once...Boy was it an eye opener.)

In a saucepan, melt butter over low heat (do not boil). Stir in garlic powder and salt. Drizzle butter mixture over popcorn. Sprinkle with dill and Romano cheese. Toss to coat evenly. Store in an airtight bag or other container for up to a week. Makes about 2 quarts.

In a saucepan, melt butter over low heat (do not boil). Stir in lemon peel, garlic and onion powders and salt. Cook 1 minute, stirring the mixture. Drizzle the herb butter over the popcorn. Toss to coat evenly and serve. Store in an airtight bag or other container for up to a week. Makes about 3 quarts.

Preheat oven to 250 °F. In a saucepan, melt butter over low heat (do not boil). Stir in spaghetti sauce mix, oregano and garlic powder. Cook 1 minute, stirring constantly. Place popcorn in a large bake pan. Drizzle butter mixture over popcorn. Toss to coat evenly. Bake 5 minutes, stirring twice. Store in an airtight bag or other container for up to a week. Makes about 3 quarts

Preheat oven to 250 °F. In a saucepan, melt butter over low heat (do not boil). Stir in remaining ingredients. Cook 2 minutes, stirring constantly. Place popcorn in a large bake pan. Drizzle butter mixture over popcorn. Toss to coat evenly. Bake 5 minutes, stirring twice, until crisp. Store in an airtight bag or other container for up to a week. Makes about 2 quarts.

Preheat oven to 250 °F. In a saucepan, melt butter over low heat (do not boil). Stir in taco seasoning mix, oregano, cumin and garlic powder. Place popcorn in a large bake pan. Drizzle butter mixture over popcorn. Toss to coat evenly. Bake 5 minutes, stirring twice, until crisp. Store in an airtight bag or other container for up to a week. Makes about 3 quarts.

In a heavy saucepan, combine sugar, vinegar, and water. Boil over mediuim high heat; stir often until sugar dissolves. Stir in molasses, butter, and salt. Gently boil, stirring occassionally, until mixture reaches 280°F on a candy thermometer. Remove from heat and stir in food color and cinnamon oil. Quickly pour syrup over the popcorn, gently stir to coat evenly. Let cool until no longer sticky. Break into small clusters. Store in an airtight container for up to 3 days. Makes about 2 quarts.

In a heavy saucepan, combine corn syrup, sugar, vinegar, and water. Bring to a boil over mediuim high heat; stirring occassionally, until mixture reaches 280°F on a candy thermometer. Stir in butter and continue cooking, still stirring occassionally, until mixture reaches 260°F. Remove from heat and stir in vanilla extract and soda.

Place popcorn in a large bowl. Pour sytup over the popcorn, stir to coat completely. Quickly add marshmellows, nuts, butterscotch and chocolate morsels. Stir well. Using buttered hands to prevent sticking, quickly form mixture int small balls. Cool on a sheet of aluminum foil or wax paper. Wrap each ball in plastic wrap, Store for up to 1 week. Makes about 16 3" balls.

In a medium saucepan, heat sugar and corn syrup over medium high heat, stirring constantly unitl sugar is dissolved, about 5 minutes. Bring to a rolling boil. Remove from heat and stir in vanilla extract, peanut butter and peanuts. Pour over popcorn and toss. Store in an airtight bag container for up to 1 week. Makes about 2 1/4 quarts.

In a large bowl, toss together popcorn, almonds, and raisins. In a 1-quart glass mearsuring cup microwave the white chocolate morsels on HIGH for 2-3 minutes, stirring each minute , until melted. Remove from mircowave and stir until smooth. Pour over popcorn, almonds and raisins. Stir to coat evenly. Transfer mixture to a large sheet of aluminum foil or wax paper. When cool break into clusters. Store in an airtight container or bag for up to 1 week. Makes about 2 1/2 quarts.

Preheat oven to 250 °F. Put popcorn and almonds in a large back pan. In a 1-quart glass measuring cup, combine honey and butter. Microwave on HIGH for 2 minutes strring after each minute. Remove from oven and stir in salt and almond extract. Pour syrup over popcorn and gently stir to coat evenly. Bake for 5 minutes, stirring after 3 minutes. Remove from oven and coated popcorn to a large sheet of aluminum foil to cool. Break into small clusters. Store in an airtight bag or other container for up to a week. Makes about 2 quarts

Preheat oven to 250 °F. Place popcorn in a large baking pan. In a medium saucepan, melt butter over low heat (do not boil). Stir in sugar, corn syrup, key lime juice, and heavy cream. bring to a boil, stirring constantly. Reduce heat and gently boil, stirring occassionally, until mixture reaches 285°F on a candy thermometer. Remove from heat. Stir in lime peel. Pour syrup over popcorn and gently stir to coat evenly. Bake for 5 minutes, stirring after 3 minutes. Remove from oven and cool. Break into small clusters. Store in an airtight bag or other container for up to a week. Makes about 2 quarts.

Preheat broiler. On a large baking pan and lay out coconut and toast until golden brown (Hey... keep an eye on it, it browns quickly). Set coconut aside. In a heavy saucepan, Stir together sugar, corn syrup and pina colada mix and bring to a boil, stirring constantly. Reduce heat and simmer until mixture reaches 280&176;F on a candy thermometer. Remove from heat and stir in rum extract. In a large bowl, combine popcorn, toasted coconut, and dried pineapple. Pour syrup over popcorn mixture and stir to coat evenly. Spread popcorn on a large sheet aluminum foil or wax paper to cool. Break into small clusters. Store in an airtight bag or other container for up to a week. Makes about 2 quarts.

In a 3-quart microwave casserole, stir together chocolate morsels, butter, and corn syrup. Cooke on HIGH heat for 3 to 4 minutes, stirring every 2 minutes, until chocolate is melted and mixture is smooth. Stir in powdered sugar, instant expresso and almond extract. Add popcorn and almonds. Stir to coat evenly. Transfer to a large sheer of aluminum foil or wax paper. Cool completely, break into small clusters. Store in an airtight bag or container up to 3 days. Makes about 1 1/4 quarts.